Mango in any form is precious for Indians, whether it’s raw, fruit, or cooked. But cooking Mango is an art, I say. Because it requires a lot of patience in making a perfect combination of various Indian spices.
The term gojju means curry in Kannada and Maavinkayi Gojju is a Karnataka style sweet, tangy and spicy curry made with raw mangoes, coconut, jaggery, tamarind and spices. I never miss the opportunity to try this during the Indian summer.
This is a common curry among the Tulu Brahmin Community of Mangalore and Udupi districts. There, Brahmin wedding lunch is incomplete if the mango gojju is not served. Usually, it is served with hot white rice but it can also be served with wheat roti.
This version of mango gojju recipe is an instant version. Adding garlic to the curry makes it a distinct one. For making the gojju and wet masala paste is prepared and added to the cooked mangoes.
- Raw Mango - 01 No
- Tamarind - A Small Piece
- Coconut - Few Pieces
- Coriander Seeds - 02 tablespoons
- Cumin Seeds - 0.5 tablespoon
- Pepper Seeds - 0.5 tablespoon
- Jaggery - A Small Piece
- Garlic - 02 Cloves
- Asafoetida - A Small Piece
- Turmeric Powder - 0.5 tablespoon
- Curry Leaves - A Few
- Dried Chillies - 04 Nos
- Coconut Oil - 03 tablespoons
- Mustard Seeds - 0.5 tablespoon
- Salt - 01 tablespoon
- Wash the mango and peel the skin. Cut it into medium size pieces.
- In a pan fetch enough water and add the mango pieces, turmeric powder and salt. Cook it on low flame.
- In another pan, heat a tablespoon of oil add coriander seeds, cumin seeds, pepper seeds, dried chillies (02), coconut pieces, tamarind & garlic cloves. Roast the ingredients well.
- Let the ingredients cool for a while and grind it to a fine paste adding jaggery & little water to it.
- Add the wet masala paste and enough water to the mango pieces. Continue to cook it on low flame.
- In another pan, heat remaining coconut oil and add mustard seeds. Add curry leaves & dried chillies when mustard seeds begin to sputter.
- Add it to the curry and mix it well.
- Serve it with hot rice.
For making the authentic Tulu Brahmin version, ignore garlic in the recipe. Always select fleshy raw of semi-ripe mangoes for this curry. The curry should be thick and do not add too much of water.